Ingredients
225g rhubarb cut into batons
50g light brown sugar
1/2 teaspoon ground cinnamon
zest of one orange
225g rhubarb cut into batons
50g light brown sugar
1/2 teaspoon ground cinnamon
zest of one orange
| For the Crumble: 60g dark brown sugar 60g granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon mixed spice pinch of salt 80g butter 100g plain flour custard, clotted cream or vanilla ice cream to serve | For the Cake: 90g butter 80g soured cream 1 egg plus 1 egg yolk 2 teaspoons vanilla essence 140g plain flour 85g caster sugar 1/2 teaspoon baking powder 1/2 teaspoon bicarbonate of soda pinch of salt |
Method
1. Preheat oven to 180° C / gas 4 . Grease a 20 cm square tin or equivalent and line base with baking parchment.
2. Mix together rhubarb, brown sugar cinnamon and orange zest in a bowl.
3. Mix crumble ingredients into a solid dough and set aside.
4. Place cake ingredients into a food mixer and blitz until smooth (about 40 seconds)
5. Pour half mixture into cake tin and arrange rhubarb mix over top. Add remaining cake mix.
6. Break crumble dough into smallish lumps. Scatter over cake and bake for 40 to 50 minutes until golden brown.
Serve warm with custard. clotted cream or ice cream. It can also be eaten cold as a cake. Fruits such as plums, gooseberries, apple and blackberries can be used. Whatever takes your fancy!
1. Preheat oven to 180° C / gas 4 . Grease a 20 cm square tin or equivalent and line base with baking parchment.
2. Mix together rhubarb, brown sugar cinnamon and orange zest in a bowl.
3. Mix crumble ingredients into a solid dough and set aside.
4. Place cake ingredients into a food mixer and blitz until smooth (about 40 seconds)
5. Pour half mixture into cake tin and arrange rhubarb mix over top. Add remaining cake mix.
6. Break crumble dough into smallish lumps. Scatter over cake and bake for 40 to 50 minutes until golden brown.
Serve warm with custard. clotted cream or ice cream. It can also be eaten cold as a cake. Fruits such as plums, gooseberries, apple and blackberries can be used. Whatever takes your fancy!
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